Best Of American Royal Recipes
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Best Of American Royal Recipes
Take a page from the pros and master the king of beef cuts with Traeger’s Competition Style Brisket recipe.
We took a timeless classic and put the Traeger touch on it adding in wood fired flavor to every cheesy bite.
Pork belly tacos? Yes please! This smoky twist on a weeknight staple will have everyone asking for more.
BBQ Chicken Legs packs in a ton of flavor in this easy to follow recipe.
We took this famous BBQ sandwich and shrunk it down without sacrificing any of the flavor.
Baked Sausage Breakfast Casserole
Start your day off right with Traeger’s easy to make Baked Sausage Breakfast Casserole.
Bring competition flavor right to your backyard with this rib recipe.
Smokey Scotch & Ginger Cocktail
What’s a party without a cocktail? Entertain guests or just yourself with Traeger’s Smokey Scotch & Ginger Cocktail recipe.
You don’t need to get on a plane to enjoy one of Hawaii’s most popular dish. Simply follow this easy to make recipe and say aloha to flavor.
Competition BBQ Chicken Thighs
While chicken thighs may be overlooked by some, it’s not the case with Traeger. Wow your friends and family with this juicy dark meat recipe.
Competition Style BBQ Brisket
by Traeger Kitchen
27 Reviews
Prep Time
30 Min
Cook Time
10 Hr
Serves
8
Pellets
Pecan
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavor.
Ingredients
main
| 1 | (12-16 lb) whole packer brisket |
| 3 Cup | water |
| 1/4 Cup | Butcher BBQ Beef Injection |
| 1 Teaspoon | white pepper |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | garlic powder |
| 1 Tablespoon | beef bouillon |
| 1 Cup | kosher salt |
| 3/4 Cup | Black pepper |
| To Taste | Traeger Coffee Rub |
| 2 Cup | beef broth |
Special Equipment
| meat injector |
1
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
2
Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick.
3
In a large liquid measuring cup or medium bowl, combine the water, Butcher BBQ Beef Injection, white pepper, onion powder, garlic powder, and beef bouillon.
4
Use a meat injector to inject the liquid across the top of the brisket in a 1-inch checkerboard pattern.
5
Season the brisket with salt, pepper, and Traeger Coffee Rub.
6
Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and smoke until the internal temperature reaches 160°F, 4-5 hours.
7
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the beef broth into the opening, then seal the packet.
8
Return the brisket to the grill and re-insert the probe. Increase the grill temperature to 250℉. Close the lid and cook until the internal temperature reaches 204°F, 4-5 hours more, depending on the size of the brisket.
9
Remove the brisket from the grill and wrap in a towel. Let rest for 1 hour.
10
Unwrap the brisket and slice against the grain. Enjoy!